Tour de France Stage 15 – Pamiers & Food from its Region

by peasepudding on July 18, 2010

Barbara from Winos & Foodies had a great idea to compliment the Tour de France this year with a Tour of Food! As the race passes through each leg of the tour a group of bloggers where creating their own tour by each hosting one stage of the race and introducing the food of that town. My leg of the race is the town of Pamier, I was to discover that their dish of the region is similar to Le Cassoulet but they call it La Mounjetado and is made from harricot beans grown in their region.

1 tin tomatoes ( sorry this was my addition and not necessarily in the original recipe)

Method

The night before soak beans overnight in cold water.

The next day in a large saucepan cook carrots (sliced), onions (chopped) and garlic.

When everything is brown, add 2 liters of cold water,the bacon and bring to a boil for 5 minutes.

Drain the beans and then add to the pan and cook over very low heat for 1 hour.

Brown the chicken legs and sausages in a separate pan then add them to the beans and simmers for another hour.

About the Region

The town of Pamiers is famous for its three bell towers and for being the birthplace of Gabriel Fauré, one of the greatest late 19th beginning 20th century French musicians and composers. It also boasts awards for Ville fleurie, the equivalent of “town in bloom”. Located in a green setting 60 kilometres to the south of Toulouse, Pamiers, the biggest town in the Ariège, with canals that surround the old district the town is nicknamed by its inhabitants “little Venice”.

Since the previous stage of the race by lambsearsandhoney.com was also hosting Le Cassoulet I found another traditional recipe from Pamier for you all, although this one I have not yet tried but since we eat a lot of polenta I might give the sweet variety a go in the future.

Add 4 cups of water to a saucepan and bring to the boil. Add a pinch of salt.

Slowly add polenta to the boiled water whisking constantly until mixture is very thick.

Add orange blossom or vanilla at this stage for the sweet variety.

It takes 10 minutes of cooking.

Once cooked pour onto a buttered tray and allow to cool. It will solidify.

When it is cold cut it into pieces and fry in a skillet, with little oil, until brown on each side.

The millas can be served hot with a meat sauce but also sprinkled with sugar or with jam or honey for dessert.

For the next stage of the Food Tour please visit :Stage 16 20 July Bagneres de Luchon – Pau withMolly at Seasonal Seattle And if you missed the previous stage here is where you can find it: Stage 14 18 July Revel – Ax 3 Domaines withAmanda at Lambs Ears and Honey